What a fabulous winter day. As promised, Mother Nature layed a blanket of beautiful snow on the landscape (pictured, click on images for larger - pops in new window). I slept in, heavilly as it snowed - felt like a bear hybernating. I read in bed most of the morning, then finally came out of slumber to get out to clear the snow and ice off my car and shovel the driveway.

The task was my excersize for the day - we did get about 4 inches of snow, sloppy wet stuff, with a sleet layer underneath. The pictures were taken after I finished, noticed the nice sunset-like quality of the snow on the trees and purple shadow trademark of a nice snowscape.

I decided that it was too late in the day for me to actually bike on my trainer - afterall, I spent almost 2 hours shovelling, enuff excersize. And I was planning on a huge dinner for my parents (recipe further down). After dinner, I spent the rest of the evening cleaning/lubing my bike while chatting on the phone with brothers and friends. Finished up, crunched out in ice to put bike in car. Sundays are funny in that way.

I present my Angel Hair Pasta with Conch and Mussels in a Garlic Wine Butter Conch Broth sauce:

1 lb fresh Conch, cleaned (boiled and minced* see below, conch broth)
2 lbs fresh mussels, cleaned, debearded
1lb fresh snow peas
1 large yellow onion, chopped
3 scallions, thinly sliced
4 sundried tomatos (in olive oil, finely minced)
1/2 lime, available to juice
1 tsp Allspice rounds, ground
1 tsp red pepper flakes
6 cloves garlic, chopped
1 green pepper, chopped
1 jalepeno pepper, roasted, de-seeded, minced
1 large handfull of fresh cilantro, washed, patted dry, chopped
1 cup dried shitake mushrooms, re-hydrated (in 1 cup chardonnay and 1 cup chicken broth), sliced
2 tsp extra virgin olive oil
4 tbs margarine or clarified butter
salt & pepper to taste
10 oz wheat angel hair pasta

In a medium pot, bring 2 quarts water to boil, and add conch - simmerboil for 30 minutes, remove conch and mince and reserve conch broth.

In a large saucepan over high heat, add olive oil and saute garlic, onion, scallions, green pepper, and jalepeno pepper until onions are transparent. Toss in minced conch meat and quickly stir until browned then add shitake mushrooms with the wine/broth mixture and add sundried tomatos, allspice, red pepper flakes, lime juice, cilantro, salt & pepper. Turn down heat to medium and cover, stirring every 2 minutes and adding a cup of conch broth.

Add a quart of water to conch broth, bring to boil and add pasta - cook for 8 minutes, drain, drizzle with olive oil and set aside to plate.

Add mussels and snow peas to large saucepan mixture, cover and steam for 2 minute intervals, spooning broth and mixture together for another 10 minutes.

To plate, put pasta down, and ladle out generous amount of mussles and conch broth mixture.

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